Mango Upside Down Doughnuts

Mango Upside Down Doughnuts
We’re headed off to the cabins this weekend with family (as always) a week later than normal due to extenuating circumstances.  I always mark the cabins with the start of the fall since we go apple picking!  Because of the tough spring and summer, we’re all unsure if we’ll actually bring home any apples, but we will spend a good portion of Saturday trying to find some.Is it sad I have already picked some apple recipes?  Ah, the joy of being a food blogger and food lover!  I am lucky John shares that love with me.  Anyway, fall means baking to me; and this, is the best way to combine your late summer with crisp fall. It was raining today (as I write this) and it made me yearn for the warm summer but at the same time, I readied myself to the autumn.  At the very least, we can look on the bright side and more baking delights to come!

Plus, we always eat better when I have football as an excuse to stay in all day Sunday tending to the kitchen and cheering on my favorite teams!  Speaking of eating better, when I sawthis recipe, I immediately pulled it out because of Sister M.  She loves all mango-flavored things, but not mango itself.  We cut the mango very small so we really only just got the flavor, and she loved them!  I couldn’t think of a better adaptation than making them hand-held in doughnut form for just a few people (instead of a large cake).

Mango Upside Down Doughnuts (adapted from Pencil Kitchen)

Serves:  12 (12 doughnuts)

  • 1/2 cup boiling water
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/4 cup butter, softened
  • 1/2 cups white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract

1/2 cup mango, finely diced

Preheat oven to 350 degrees F.  In a medium bowl, combine boiling water and cocoa.  Whisk until smooth.  Let mixture cool  In another bowl, sift together flour, baking soda, and baking powder.   Set aside.  In a 3rd bowl, cream butter and sugar together, until light and fluffy (about 3 full minutes).  Beat in the egg and stir in the vanilla.  Add the flour mixture alternately with the cocoa mixture, ending in the flour mixture.  Coat the doughnut pans with cooking spray.  Sprinkle the mango into the bottom of each doughnut mold being careful not to clump the pieces together.  Pour batter over the mango pieces into the doughnut pans.  Bake in the oven 15-20 minutes until the tops look slightly dry.  Cool before removing from the pan.

Nutrition Facts per Serving, based on 6 Servings, from
Calories:  67
Fat:  3g
Carbohydrates:  9g
Sodium:  178mg
Protein:  2g
Sugar:  1g

Until the next time my oven is on…

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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